Queso relleno
Preparation time: Above 60 Minuti
Nutritional information: 522 kcal / per serving
Course: Second course
Geographic Area: Latin America
Enviromental Impact: Moderate (0.72kg CO2 eq)
Recipe in partnership with:
Queso relleno, or stuffed cheese, is a traditional dish that is prepared on special occasions, especially in the state of Yucatan in southeastern Mexico. The classic spherical Edam cheese is hollowed out inside while maintaining its round shape, stuffed with a mixture of ground beef, onion, garlic, hard-boiled eggs, spices, raisins, and capers, and then gently steamed to melt the cheese. Usually it is up to the guest of honor or host to do the welcome task of cutting the first slice. In this version, the filling consists of brown rice seasoned with spices, raisins, and capers, and the dish is accompanied by a red tomato sauce.
Ingredients for 4 portions
- Cheese edam o bola 200 g
- Brown rice 300 g
- Onion 100 g
- Capers 20 g
- Garlic 20 g
- Cloves 1 g
- Cinnamon 2 g
- Raisins 30 g
- Tomatoes 650 g
- Epazote (twig or leaves) 20 g
- Xcatic or yellow chili pepper 30 g
- Sunflower oil 60 ml
- Halls q.b.
- Black pepper 1 g
- Flour 10 g
- Chicken broth 150 ml
- Peppermint 15 g
Preparation
Wash all vegetables and fresh herbs thoroughly.
Blend 150 g of tomatoes until pureed. Reduce the puree in a pan until it has turned a more concentrated red color.
Finely chop 50 g onion and set aside.
Fry the onion in a hot pan with 30 mloil until slightly translucent. Sauté it with thegarlic and rice. Add tomato puree and season.
Combine theraisins, cinnamon and cloves with the rice.
Add capers and stir.
Empty the cheese wheel so that it is hollow and fill with rice.
For the tomato sauce, blend the onion and remaining tomatoes.
Heat 20 ml oil in a saucepan and sauté the whipped mixture. Add the epazote and half of the yellow chili. Let simmer. Season with salt and pepper.
To make k’ool sauce, heat oil in a pan and pour in flour to make a white roux. Add the chicken broth, peppermint and the rest of the yellow chili and let it thicken a bit. Season with salt and pepper.
Wrap the cheese in aluminum foil and cook it in a steamer, an oven equipped with a steam function, or immersed in a pot of hot water.
The cheese should be tender. Serve it on a plate accompanied by the two sauces and with the filling remaining on a separate small plate.
Enviromental Impact
Moderate
Details
Per serving:
0.72kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.